Brasserie de Xavier
Brasserie de Xavier
Kungl, Michael L.
Buy this Art Print at AllPosters.com

 

 

 


 

 igourmet.com - CHEESE

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Pork with Rice, Onions and Tomatoes

 

 

 


"To retain respect for sausages and laws,
one must not watch them in the making."
~ Otto von Bismarck


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 

 

[Flag Campaign icon]

 

 

 

 

 

 

le_cochon-lane_Isaiah__Benjamin.jpg (11721 bytes)
Le Cochon
I. Lane
Buy This Art Print At AllPosters.com


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

 Pomodori
Pomodori
Mottinelli, S.
Buy this Art Print at AllPosters.com

 

 

Pork with Rice, Onions and Tomatoes
The Good Cook – Pork

Richard Olney, Chief Series Consultant, 1980, Time-Life Books
from "Far Flung Food" by Bill Rice

Rare and Out of Print Books

Out of Print, Used & Rare

“This recipe may be prepared hours in advance, or the day before, stopping at the point before you add the cheese. It can be taken from its retirement and steam-
heated for at least half an hour so the heat fully penetrates and then the cheese
is folded in. Crisp French bread is all you need on the side.”

To serve 6 to 8

3 pounds (1 1/2 kg) boneless lean pork, cut into cubes
4 ounces (125 g) lean salt pork with the rind removed, cut into lardoons
1 1/2 inches (4 cm) long
2 tablespoons (30 ml) olive oil
2 small onions, sliced
1 cup (1/4 liter) raw unprocessed rice
1 cup (1/4 liter) beer
About 2 cups (about 1/2 liter) chicken stock
Salt and pepper
4 garlic cloves, mashed
1/2 (2 ml) teaspoon thyme
1/4 teaspoon (1 ml) ground saffron or turmeric
1 bay leaf, crumbled
4 small tomatoes (about 1 pound or 1/2 kg), peeled and chopped
1 cup (1/4 liter) freshly grated Parmesan cheese

Blanch the salt-pork lardoons in boiling water for 10 minutes. Drain, dry
and brown them lightly with the olive oil in a skillet over medium heat. Drain the lardoons and place them in a 3-quart (3-liter) enameled iron casserole.
Make sure that the cubes of pork are as dry as possible. Increase the heat
and brown the pork cubes, a few pieces at a time, in the fat remaining in
the skillet. Place the cubes in the casserole as they brown, taking them from the skillet with a slotted spoon so that you do not transfer too much oil to
the casserole. Reduce the heat under the skillet and brown the onions lightly. Then put these in the casserole.
Keeping the skillet over medium heat, use a wooden spoon to stir your rice into the oil until the rice turns a milky color. Remove the rice and place this in a separate bowl. Remove as much fat as possible from the skillet, then add
the beer and stir with the wooden spoon over high heat, scraping and scouring coagulated fragments from the bottom and sides of the pan. When all has been cleaned and the frothing has subsided, pour this into the casserole.
Add the stock to the casserole so that the meat is covered; salt and pepper to taste. Add the garlic and the herbs. Bring to the simmering point, cover tightly and place the casserole in the lower part of a preheated 325-degree F. (170 C.) oven. Simmer slowly for one hour.
Remove the casserole from the oven and stir in the tomatoes. Again on top of the stove, bring to the simmering point. Then place it in the oven for one and a half to two hours, after reducing the oven temperature to 250 degrees F. (130 C.). At the end of this time the meat should be completely tender. Take the casserole from the oven and place it to one side.
Increase the oven temperature to 375 degrees F. (190 C.). What little fat
there is should have risen to the top, so tilt the casserole and skim off the fat. You should have about 2 1/2 cups (1/2 liter to 625 ml) of liquid. Stir in the rice (adding more stock if the pork mixture looks a but dry). Bring the casserole to the simmering point on top of the stove, cover and pop it back into the oven. The casserole needs to be kept at full simmer for 20 minutes
so that the rice cooks. At no time during this period must you stir or disturb it.
Remove the casserole from the oven and check your seasonings, adjusting to taste. Just before serving, delicately fold in the cheese so that it permeates
the dish.
 

Featured Archive Recipe:
Braised Pork with White Beans, Smoked Bacon and Kale

 

Index - Pork Recipe Archives
Recipe Archives Index

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2005 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: May 14, 2002.